Author: PatagoniaLlami

Directions

1. Pour the oil into a Dutch oven placed over low heat. Add the star anise, cinnamon sticks, cloves, mustard seeds, cardamom pods, and peppercorns. Cook the spices in the oil, stirring occasionally, for 45 minutes. Remove the spices with a slotted spoon. (Don’t worry about the mustard seeds).
2. Add the onions, curry powder, 1/2 tsp of the salt, and sugar to the spice-perfumed oil and increase the heat to medium, stirring occasionally, until they are totally softened and caramelized. This takes at least an hour, but the slower, lower, and longer the better.
3. Meanwhile, add the cashews, jalapeno, tomato paste, the remaining salt, and 1 1/4 cups water to a blender, and blend until smooth and creamy. Set aside.
4. When the onions are caramelized, add the ginger and garlic and stir to combine until they are fragrant, about 2 minutes. Now add the chickpeas, the cashew sauce, and 3/4 cups of the chickpea cooking liquid or water. Bring to a boil, reduce to a simmer. Simmer, covered, for about 30 minutes. Serve over rice.

Directions

1. Rinse and drain the lentils, then place in a sauce pot with 1 1/2 cups water and a pinch of sea salt. Bring to a boil, then reduce and simmer for 20 minutes, or until al dente. Don’t over-cook, or you will have a mushy mess on your hands. Drain any excess water and rinse the lentils clean. Set aside.
2. Heat olive oil in a large pot, then add garlic and onion and sauté over low heat until soft and fragrant, stirring often. Add in chopped zucchini and almonds, and cook everything together until the almonds are just a little toasty, then cover with stock and bring to a boil. Reduce heat and simmer until zucchini is soft and tender, about 15 to 20 minutes. Let cool before blending.
3. Stir in 1 cup chopped fresh mint to the soup and blend in a high speed blender until smooth. Season to taste. Dress the cooked lentils with lemon juice and zest and a little extra drizzle of olive oil. Serve the soup, hot or cold, and top each bowl with lemony lentils, extra mint, and zucchini ribbons.

Directions

1. Put about 4 cups of water in a medium saucepan and bring to a boil over high heat. Add 1 teaspoon of the salt, then add the mustard greens. Return to a boil and cook uncovered until the greens are wilted, about 2 minutes. Drain well.
2. Warm the oil in a small skillet over low heat. Add the garlic and cook, stirring occasionally, until the garlic starts to turn golden, about 5 minutes. Transfer to a small heatproof bowl and set aside to cool.
3. In the same skillet, toast the coriander and cumin, shaking the pan occasionally, until fragrant. Let cool for a few minutes, then transfer to a mortar or spice grinder and grind into a fine powder.
4. Transfer the powder to a blender (we found a mini-food processor works best). Add the jalapeños, paprika, red pepper flakes, cayenne, cilantro, parsley, lemon juice, vinegar, water, mustard greens, garlic oil, and the remaining 1/4 teaspoon salt. Puree until smooth.
5. Taste and season with more salt if desired. Use immediately or store in a tightly sealed jar in the refrigerator for up to 1 week.

This original recipe is very simple, vegan, and gluten free! I know cherry tomatoes are not in season, but sometimes you just need a little taste of summer during the winter. Especially when you see little pints of cherry tomatoes in the produce section.

The cherry tomatoes pop in your mouth when roasted, and the pomegranate molasses highlights the bright flavors from their juices. You can absolutely change up some things in the recipe or even add something. I chopped some pine nuts and added it to create a unique crunch.

I created this recipe after eating a pizza with pomegranate molasses drizzle all over with cherry tomatoes halved as the topping. I loved the flavors but wanted to create more depth so here you have my very own quinoa dish!


You can find this recipe on my blog: halfgalley.com —Emily Herr

Directions

1. Preheat the oven to 400 degrees.
2. First, cook the quinoa according to the package. Typically you will rinse off one cup in a mesh strainer, dry, and then place in a pot with a dash of olive oil. Mix it around in the pot. Then, add 2 cups of water. Bring contents to a boil, reduce to simmer, and cover. Let the quinoa cook for 15 minutes before removing from heat. Let it sit for 5 minutes before you fluff it with a fork.
3. Slice the roasted cherry tomatoes in half. Slice the shallots in thin pieces.
4. Toss the cherry tomatoes and shallots in 1 tbsp of olive oil and place on a baking sheet or pan.
5. Roast the tomatoes + shallot for 10-12 minutes, right when the juices of the tomatoes begin to pop their skin.
6. Put the cooked quinoa on a dish. Place the roasted tomato + shallot mixture on top of the quinoa. Garnish with cilantro. Drizzle the pomegranate molasses over the entire dish. Enjoy!

I’ve always been intrigued by the early modern European use of restorative and medicinal soups, which I explored for my senior work at Bennington College. The whole idea behind soups and broths as medicine was that they would allow solid foods to be boiled down and the patient would then be able to consume the nutrients in an easily digestible, liquid form without further taxing their bodies with the act of having to digest solid foods. In addition to an historical investigative thesis into the topic, I also attempted to adapt and create my own “restorative” soups. This was one of my favorites–I love the way the anise-flavored fennel complements the earthiness of the character.

The recipe is really versatile and allows a lot of room for substitutions. If vegetable stock is used, this can be completely vegan, or you can add bit of shredded chicken to make more of a hearty meal. —Amelia Vottero

Directions

1. In a heavy-bottomed pot, heat the olive oil over medium heat. Saute the garlic, shallot, and onion for 2 to 3 minutes.
2. Add the celery and fennel. Season generously with salt and pepper and continue to cook.
3. Meanwhile, peel and chop your carrots. I prefer my carrots roughly chopped but you should chop your carrots whichever way you like them best.
4. By the time you finish preparing the carrots, your fennel should be soft, unless, of course, you are a miraculously fast carrot-peeler-and-chopper. Add the carrots and cook for 3-5 minutes/
5. Add the vegetables stock and simmer until the carrots are at your desired tenderness. I like my carrots to be cooked but still retain a slight bite to them–I suppose you could say, al dente carrots.

Directions

1. Dump flour, then salt, into a large bowl; stir a little. Make into a mound then form a well in the center.
2. Add the ice water to the well, then the oil. Stir with a fork just until blended. Use a spatula to scoop into a ball.
3. Roll dough between parchment paper or plastic wrap or use Teddy’s method: she cuts the handles off of grocery-store shopping bags then slits up the sides and snips off the bottom seams to make sheets to roll the dough between.
4. Use as you would for any pie. Double the recipe for pies with a top crust. For a nice glaze, mix 2 Tbsp. sugar with 2 Tbsp. water in a mug and microwave for minute; use a pastry brush to brush glaze onto top crust about five minutes before end of bake time.
   Thanks Teddy!

Directions

1. Mix the mash potato flakes and soy milk in a bowl.
   
2. Add the spices and soy sauce
   
3. With your hands roll a heaping teaspoon of the potato mixture and place it at an angle the center of a dumpling wrapper.
4. With your finger or a spoon create and indent in the center of the mixture.
   
5. Place ½ teaspoon of chutney in the center of the potato mixture.
   
6. Moisten the edge of the wrapper with a few drops of water. Fold the dumpling. (I made some of them like a egg roll and other I made into small packages or bundles like prerogies)
   
7. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer.
8. Cover, and bring the water to a boil over high heat.
9. Add the dumplings, recover, and steam until cooked through, about 10 minutes.
10. Serve with the winter chutney as a dipping sauce